Thanksgiving Leftover Pizza

Take your Thanksgiving leftovers to a whole new level with Thanksgiving Leftover Pizza! A Neapolitan crust is topped with cheesy mashed potatoes, leftover turkey, and cranberry-orange chutney.

Leftovers can get really boring, especially if you have already eaten them for a few days. In the interest of not wasting food, we present the Thanksgiving Leftover Pizza, topped with cheesy mashed potatoes, juicy turkey, and cranberry-orange chutney that tastes just like a leftover Thanksgiving sandwich! Feel free to use whatever Thanksgiving leftovers you have on-hand to throw onto this delicious pizza.

I cooked up this leftover turkey pizza in the new Solo Pi pizza oven. For a first-iteration design and from a company who historically had nothing to do with pizza, this product severely outperformed my expectations. It heats up so fast allowing true Neapolitan pizza at home. Give my review a quick read-through to see the full scoop!

Thanksgiving leftover pizza

Thanksgiving Leftover Pizza

Neapolitan-style dough topped with turkey, cheesy mashed potatoes, and cranberry-orange chutney. Perfect for utilizing any Thanksgiving leftovers!
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Neapolitan pizza
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 2 servings
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For the Cranberry-Orange Chutney:

  • 12 oz. fresh or frozen cranberries
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 orange, zested
  • 1/2 cup sugar
  • 1 pinch cinnamon
  • 1 pinch ground cloves

For the Pizza:

  • 1 batch Poolish Pizza Dough
  • 6 oz. leftover mashed potatoes, cheesy mashed potatoes preferred
  • 4 oz. leftover turkey, diced
  • 6 oz shredded mozzarella or fontina cheese
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  • In large saucepan, stir together all chutney ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
  • Stretch out your pizza dough to a 12-inch circle.
  • Top with a layer of mashed potatoes, followed by the cheese, then turkey, and dollops of chutney.
  • Bake in the Solo Pi pizza oven at 850-900F for 2-3 minutes until crisp. If using an indoor oven, bake at 500F for ~7 minutes or until crisp.
  • Remove from the oven and serve immediately.

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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